Cereal Chemistry January-February 1992, Volume 69, Number 1

Factors Controlling Gas Retention in Nonheated Doughs.
H. Heand R. C. Hoseney.
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Effects of Lipids and Emulsifiers on Alveograph Characteristics.
K. Addo and Y. Pomeranz.
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Determination of Water Distribution and Mobility Inside Maize Kernels During Steeping Using Magnetic Resonance Imaging.
R. Ruan and J. B. Litchfield.
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Effect of the Quantity of Wheat Flour Protein on Bread Loaf Volume.
H. He and R. C. Hoseney.
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Influence of Starter Cultures Consisting of Lactic Acid Bacteria and Yeasts on the Performance of a Continuous Sourdough Fermenter.
A. Vollmar and F. Meuser.
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A Colorimetric Method for Estimating Spaghetti Cooking Losses.
R. R. Matsuo, L. J. Malcolmson, N. M. Edwards, and J. E. Dexter.
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A Comparison of Some Rheological Properties of Durum and Wheat Flour Doughs.
L. Lindahl and A.-C. Eliasson.
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Evaluation of the McGill No. 2 Rice Miller.
S. B. Andrews, T. J. Siebenmorgen, and M. Mauromoustako.
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Wet-Milling Characteristics of Propionate-Treated High-Moisture Maize. I. Yields and Compositions of Products.
C. Wangand L. A. Johnson.
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Wet-Milling Characteristics of Propionate-Treated High-Moisture Maize. II. Qualities of Starch and Gluten.
C. Wangand L. A. Johnson.
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Studies on the Improvement of Quality of Wheat Infected with Karnal Bunt. I. Milling, Rheological, and Baking Properties.
K. S. Sekhon, N. Singh, and R. P. Singh.
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Studies on the Improvement of Quality of Wheat Infected with Karnal Bunt. II. Nutritional and Biological Effects.
N. Singh, K. S. Sekhon, A. K. Srivastava, and P. P. Gupta.
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Effect of Amylose Molecular Size and Amylopectin Branch Chain Length on Paste Properties of Starch.
J.-L. Jane and J.-F. Chen.
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Preservation of High-Moisture Maize by Various Propionate Treatments.
M. 0. Raeker, C. J. Bern, L. A. Johnson, and B. A. Glatz.
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Graft Polymerization of Cationic Methacrylate, Acrylamide, and Acrylonitrile Monomers onto Starch by Reactive Extrusion.
M. E. Carr, S. Kim, K. J. Yoon, and K. D. Stanley.
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Total and Soluble Fiber Content of Air-Classified White Flour from Hard and Soft Wheats.
G. S. Ranhotra, J. A. Gelroth, B. K. Glaser, and E. S. Posner.
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Effects of Lime Treatment on the Bioavailability of Calcium in Diets of Tortillas and Beans: Bone and Plasma Composition in Rats.
S. Serna-Saldivar, L. W, Rooney, and L. W. Greene.
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Dry Milling and Physical Characteristics of Alkali-Debranned Yellow Dent Corn.
A. H. Mistry and S. R. Eckhoff.
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Nutrients and Antinutrients in Quinoa Seed.
G. S. Chauhan, N. A. M. Eskin, and R. Tkachuk.
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Studies on Frozen Dough Baking. I. Effects of Egg Yolk and Sugar Ester.
K. Hosomi, K. Nishio, and H. Matsumoto.
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Equivalence of High Molecular Weight Glutenin Subunits Prepared by Reversed-Phase High-Performance Liquid Chromatography and Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis.
A. Kawka, P. K. W. Ng, and W. Bushuk.
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Characterization of Pejibaye Starch.
J.-L. Jane, L. Shen, and F. Aguilar.
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NOTE: Enhancement of High-Performance Liquid Chromatography of Soybean Proteins by Addition of Sodium Dodecyl Sulfate.
R. E. Peterson and W. J. Wolf.
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Note: Presence of K Proteins in Developing Wheat Grain.
M. Kazemie and W. Bushuk.
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NOTE: Use of Lithium Chloride for the Extraction of Flour Proteins.
M. Kazemie and W. Bushuk.
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NOTE: Sensitivity of Near-Infrared Absorption to Moisture Content Versus Water Activity in Starch and Cellulose.
S. R. Delwiche, R. E. Pitt, and K. H. Norris.
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NOTE: How "Free" is "Gluten Free"? Relationship Between Kjeldah lNitrogen Values and Gluten Protein Content for Wheat Starches.
J. H. Skerritt and A. S. Hill.
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NOTE: Zeins in Sweet Corn (Sugary-i).
C. M. Wilson.
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